As someone who enjoys cooking and experimenting in the kitchen I am constantly looking for recipes to try. I’ve subscribed to Bon Appetit Magazine where I have surprisingly found a variety of excellent recipes that I’ve tried and enjoyed. I said surprisingly because I had subscribed to other food magazines that disappointed me because of their lack of imagination when combining flavors.
Now that our kids are older my visits to the library are rare, so any chance I get to visit the library I spend enough time at the new arrival area checking out cookbooks. The recipe for this chocolate cake was adapted from a library book called “The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion”.
The consistency of the ganache in this recipe is thin compared to the traditional ganache which is creamy and spreads like butter. I have also included a mocha ganache, which I that I have tested and use in the past, for those who prefer a creamier version. If you are not a coffee drinker you can substitute the coffee with water in the cake and with Kahlua in the ganache. The main ingredient in the ganache is butter so storing the cake will depend on your preference of consistency; if you prefer the ganache smooth and creamy, leave at room temperature otherwise refrigerate.
- 1½ cups unbleached all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup
- demerara sugar
- 1 teaspoon vanilla extract
- ¾ cup of milk
- ¼ of dark espresso coffee (optional: can substitute with water)
- ¼ cup of water
- ⅓ cup canola oil
- 1 tablespoon of white distilled vinegar
- ½ cup apricot preserve
- 1 tablespoon of water
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons of confectioner's sugar
- 2 tablespoons of espresso coffee (can substitute with Kahlua)
- 2 tablespoons of butter
- 10 oz. dark chocolate chips or if whole cut into pieces
- ¾ cup heavy cream
- 1 tablespoon of light corn syrup
- 1 teaspoon of espresso powder (dissolved in a ½ teaspoon water)
- Preheat oven to 350˚F and oil a 9 inch cake pan.
- In a bowl sift the dry ingredients (first 5 ingredients).
- In a separate container combine the milk, coffee, water, oil, vinegar and vanilla.
- Pour the milk mixture into the dry ingredients and whisk until fully mixed.
- Pour the batter into the prepared pan and bake for 30 minutes. It will be ready when a toothpick inserted in the center of the cake comes out clean.
- When cooled spread the ganache (recipe below). Apply the ganache using an offset spatula; start from the middle of the cake and work your way out.
- The cake can be store in the refrigerator or left out.
- In a small pot pour the water and the apricot preserve.
- Cook at medium heat for 3 minutes or until it has a creamier consistency.
- Pass the preserve through a sieve and set aside.
- In a bowl combine all the ingredients.
- Put in the microwave for 30 seconds at 50% power. Take mixture out and mix until it is shiny. If needed insert the mixture in the microwave and cook 30 more second.
- Bring the cream and corn syrup to a simmer (don't let it boil).
- Dissolve coffee in the cream mixture.
- Place the chocolate in a bowl and add the warm cream mixture.
- Mix until chocolate is melted and completely smooth.
- With a thermometer check the temperature of the ganache. When it reaches 100 ˚F is ready to be used.
Did you make this recipe?
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